Egg Roll Bowls with Chicken and Cabbage

Introduction

If you’re a fan of egg rolls, you’re going to LOVE this easy, healthy twist: Egg Roll Bowls with Chicken and Cabbage! There’s something about the combination of tender chicken, crispy cabbage, and savory flavors that’s just downright addictive. And the best part? You get all the flavor of your favorite egg roll without the deep-frying mess. This bowl is packed with crisp vegetables, a touch of soy sauce, and just enough ginger to transport you straight to your favorite Asian-inspired restaurant.

I first made these egg roll bowls on a busy weeknight when I was craving the comforting taste of egg rolls but didn’t want to spend the time rolling and frying them. I can’t tell you how much quicker and easier this dish is compared to traditional egg rolls. Plus, it’s one of those meals that gets better the longer it sits. The flavors meld together beautifully, making it perfect for leftovers (if you’re lucky enough to have any).

This recipe has become a family favorite and one that I whip up often when I need something satisfying, healthy, and quick. It’s filling, flavor-packed, and can easily be customized to fit any dietary preferences. Whether you’re looking for a low-carb meal, a family-friendly dinner, or something to prep for a busy week ahead, these Egg Roll Bowls are a total winner.

Why You’ll Love This Recipe

If you’re still not convinced, let me tell you why you’ll absolutely fall for these Egg Roll Bowls:

1. Easy and Quick: You don’t have to worry about rolling or frying egg rolls here. This dish comes together in just about 30 minutes! Minimal prep time with maximum flavor, which is perfect for those busy nights when you just want a simple, satisfying meal.

2. Healthy & Flavorful: Packed with lean chicken, fresh cabbage, and savory seasonings, this bowl is both healthy and bursting with flavor. The cabbage gives you that satisfying crunch you’d expect from an egg roll, while the chicken adds a lean protein boost.

3. Customizable: You can easily make this recipe your own. Swap out the chicken for ground turkey, beef, or tofu if you prefer. Add extra veggies, throw in some chopped bell peppers or carrots, or even top it with some spicy Sriracha for a kick.

4. One Bowl Meal: The beauty of this dish is that it’s all in one bowl. You’ve got your protein, veggies, and carbs (if you choose to add rice) in a perfect, balanced meal that doesn’t need anything else to complete it.

I’ll be the first to admit: this recipe was born out of pure necessity, but now it’s one of our go-to meals. The first time I made it, I wasn’t sure if it would be a hit with the family, but they devoured it and asked for seconds. And now, it’s a staple in our dinner rotation.

Preparation Time and Servings

Total Time: 30 minutes
Servings: 4

Nutrition Facts (per serving):
Calories: 350
Protein: 30g
Carbs: 20g
Fat: 20g
Fiber: 4g

Ingredients

Here’s what you’ll need to make this delicious dish:

• 1 lb ground chicken (or lean chicken breast, finely chopped)
• 4 cups cabbage (shredded)
• 1/2 onion (finely chopped)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 2 tablespoons soy sauce (use tamari for gluten-free)
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil (or olive oil)
• 1 tablespoon olive oil (for cooking)
• 2 tablespoons hoisin sauce (optional for a touch of sweetness)
• 1 tablespoon chili garlic sauce (optional for heat)
• Salt and pepper to taste
• Green onions (for garnish)
• Sesame seeds (optional)

Why these ingredients matter:

• Ground chicken: This is the lean protein base of your dish. It’s quick to cook, and you can use other meats like turkey or even ground pork if you prefer.
• Cabbage: The hero ingredient that gives you that signature egg roll crunch without all the frying.
• Soy sauce and hoisin sauce: These are the flavor boosters that add that rich umami depth. The soy sauce provides saltiness, while hoisin adds a slightly sweet and savory balance.
• Ginger: Fresh ginger brightens the dish with its zingy, aromatic flavor.
• Sesame oil: This adds a toasty, nutty flavor that’s perfect for an egg roll-inspired dish.
• Chili garlic sauce: This optional ingredient gives your bowl a spicy kick, which I love to include for extra flavor.

Step-by-Step Instructions

Here’s how you can make these Egg Roll Bowls with Chicken and Cabbage:

1. Cook the Chicken:
   • In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.
   • Add the ground chicken (or finely chopped chicken) to the pan and season with a pinch of salt and pepper.
   • Use a wooden spoon to break up the chicken as it cooks, making sure it cooks through (about 6-8 minutes). Once it’s cooked, remove it from the pan and set aside.
2. Sauté the Aromatics:
   • In the same pan, add 1 tablespoon of sesame oil over medium heat.
   • Add the chopped onion and sauté for 2-3 minutes until softened and fragrant.
   • Stir in the garlic and ginger, and cook for another minute. This is where the magic starts happening—your kitchen will smell amazing!
3. Add the Cabbage:
   • Add the shredded cabbage to the pan and toss it with the onion, garlic, and ginger mixture.
   • Cook for 5-7 minutes, stirring occasionally, until the cabbage softens but still has a slight crunch.
4. Combine the Chicken and Veggies:
   • Return the cooked chicken to the pan and stir everything together.
   • Add the soy sauce, rice vinegar, hoisin sauce, and chili garlic sauce (if using).
   • Stir well to combine and let everything cook together for another 2-3 minutes to allow the flavors to meld.
5. Taste and Adjust:
   • Give the mixture a taste and adjust the seasoning. If you like it saltier, add a little more soy sauce; if you want more heat, add another squirt of chili garlic sauce.
   • You can also add a bit more hoisin sauce if you prefer a sweeter flavor.
6. Serve the Bowls:
   • Divide the chicken and cabbage mixture evenly between bowls.
   • Garnish with sliced green onions and a sprinkle of sesame seeds.
   • If you’d like, you can serve this over a bed of rice or cauliflower rice for extra substance.

How to Serve

You can serve these Egg Roll Bowls in a variety of ways:

• Over rice: A fluffy bed of steamed rice (white or brown) makes a perfect base for the savory chicken and cabbage mixture.
• On its own: Keep it lighter and just serve the chicken and cabbage mixture as-is. It’s filling enough on its own!
• With extra toppings: Try topping your bowls with fresh cilantro, a drizzle of extra soy sauce, or even a squeeze of lime for a fresh kick.

Pair these bowls with a simple side like crispy roasted vegetables or a cool cucumber salad for a balanced meal.

Additional Tips

Here are some tips to make sure your Egg Roll Bowls turn out perfectly every time:

1. Chop the Chicken Small: If you’re using chicken breast, chop it finely to help it cook quickly and evenly. You want it to mimic the texture of ground chicken for that perfect egg roll filling.
2. Don’t Overcook the Cabbage: You want the cabbage to retain a slight crunch. If you cook it too long, it will get soggy, and that’s not what we’re going for.
3. Use Fresh Ginger: The fresh ginger adds such a vibrant, aromatic flavor that you just can’t get from dried ginger. Don’t skip it!
4. Adjust the Heat Level: If you love spice, feel free to add more chili garlic sauce or even a sprinkle of red pepper flakes. On the flip side, if you’re serving kids or prefer less heat, skip the spicy elements altogether.
5. Prep Ahead: If you’re in a rush, you can prep the chicken and cabbage the night before. Just store the ingredients separately in the fridge and cook them up when you’re ready.

Recipe Variations

This recipe is incredibly versatile. Here are some variations you can try:

• Vegetarian: Skip the chicken and use crumbled tofu or tempeh instead. You can also add more mushrooms for a meaty texture.
• Spicy: Add more chili garlic sauce or a pinch of crushed red pepper flakes for extra heat.
• Gluten-Free: Make sure to use gluten-free soy sauce or tamari instead of regular soy sauce, and opt for gluten-free hoisin sauce if needed.
• Add More Veggies: Feel free to add extra veggies like bell peppers, carrots, or mushrooms to bulk up the dish and make it even more colorful.

Freezing and Storage

Storage: Leftover Egg Roll Bowls can be stored in an airtight container in the fridge for up to 3 days.

Freezing: These bowls freeze well. After cooking, let them cool completely, then store in a freezer-safe container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm in the microwave or on the stovetop.

Special Equipment

• Large Skillet or Wok: A wide skillet or wok is perfect for cooking the chicken and vegetables evenly without overcrowding the pan.
• Grater for Ginger: Fresh ginger adds so much flavor to this dish. A fine grater works best to get the ginger into tiny, fragrant pieces.

FAQ Section

Can I use ground turkey or beef instead of chicken?
Yes! Ground turkey works great in this dish, or even beef if you prefer. Just make sure to drain any excess fat from the meat.

Can I make this recipe ahead of time?
Absolutely! You can prep the chicken and veggies in advance and store them separately in the fridge. When you’re ready to eat, just cook everything up and enjoy.

Is there a vegetarian version of this recipe?
Yes! Swap the chicken for crumbled tofu or tempeh. You can also add extra veggies to keep the dish hearty.

Can I serve this with rice?
Yes! Serve over steamed rice or cauliflower rice for a low-carb option. It’s the perfect base to soak up all the flavors from the chicken and cabbage.

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Conclusion

I hope you enjoy making these Egg Roll Bowls with Chicken and Cabbage as much as I do! They’re quick, easy, and packed with flavor, making them a perfect addition to your dinner rotation. Don’t forget to share your photos and tag me on Instagram—I love seeing how you make the recipe your own!